Peel apples, quarter, and remove core. Cut into 1/4" dice.

Place butternut squash, apples, and 1 tsp. water in a microwave-safe bowl. Cover with a damp paper towel.

Microwave covered until tender, 6-8 minutes.

Carefully remove from microwave.

While apples and butternut squash microwave, stack sage leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Mince strips.

Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add ground pork, poultry seasoning, 1/4 tsp. salt, and leeks to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.

Add flour to hot pan and stir often until no dry flour remains. Add 3/4 cup water, chicken base, cream base, 1 tsp. sage, savory seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.

Remove from burner. Stir in microwaved butternut squash-apple mixture and cheese until combined.

Place biscuits in a mixing bowl and break into 1/2" pieces. Toss with 1 Tbsp. olive oil.

Evenly top pork mixture with biscuits.

Transfer pan to hot broiler and broil until biscuits are slightly browned, 1-2 minutes.

Don't text and broil! Keep an eye on oven as biscuits may burn easily under broiler.

Carefully remove from broiler. Pan handle will be hot! Use an oven mitt.

Plate dish as pictured on front of card. Bon appétit!